Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut oil in large pan over medium-high heat. Place pears cut-side down into skillet ensuring they do not overlap. Let caramelize until golden brown for 2-3 minutes. Flip pears, sprinkle on rosemary, and caramelize other side for 2 more minutes. Remove from heat and sprinkle with pinch of salt. Set aside and keep warm.

Sprinkle pork chops generously with salt. Rub cinnamon on both sides of chops. Brush with olive oil to coat.

Grill chops on medium-high heat 4 minutes per side until juices run clear. Let rest for 5 minutes. Serve with caramelized pears and a side of roasted Japanese sweet potato.

Notes

Play around with the herbs. Try thyme or sage caramelized pears to mix it up!
Use bone-in pork chops if you can find them. They are extra juicy and flavorful compared to boneless pork chops, which can be dry if not prepared properly.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.